Easy Vegetable Stew
Full of flavor and packed with vegetables, this Easy Vegetable Stew is not just satisfying but also a great way to include more veggies in your diet. Whether you’re a long-time vegan or just exploring meatless options, you’ll love the depth of flavor and hearty texture this stew brings to the table. Perfect for anyone who desires a wholesome, vegan-friendly meal, it’s so simple to throw together.
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I’ve been a vegetarian for over 40 years and a self-taught home chef passionate about creating delicious and nutritious meals. This Easy Veggie Stew has been a staple in my journey, and it’s great for just about any situation. It’s crafted to appeal to everyone, from the most devout meat-eaters to vegans. My recipes, including this veggie stew, are designed to be easy and adaptable, perfect for busy lifestyles and all cooking levels. With my guidance, you’ll discover that making flavorful vegetarian dishes is not just possible but also incredibly enjoyable.
Why You Will Love Making This Easy Veg Stew
There’s something special about creating a dish that’s both simple and bursting with flavor. This Easy Veggie Stew is exactly that – a testament to how uncomplicated yet satisfying vegetarian cooking can be. Here’s why you’ll love making it:
- Effortless Prep: With straightforward steps and common ingredients, this stew is a breeze to prepare. It’s perfect for busy weeknights or lazy weekends.
- Nutrient-Rich Goodness: Packed with a variety of vegetables, this stew is not only delicious but also brimming with vitamins, minerals, and fiber. It’s a wholesome meal in a bowl!
- Adaptable: Whether you have a fridge full of veggies or just the basics, this stew is incredibly adaptable. Swap in your favorite vegetables or add different herbs for a new twist every time.
- Vegan and Gluten-Free: Catering to dietary restrictions can be a challenge, but this stew makes it easy. It’s both vegan and gluten-free, making it a great option for diverse dietary needs.
- Freezer-Friendly: This stew freezes beautifully, meaning you can always have a hearty meal ready to go.
- Amazing Flavor: The combination of herbs, spices, and a variety of veggies creates a rich and satisfying taste that even meat-lovers will appreciate.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Easy Vegetable Stew Recipe with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this Easy Veggie Stew is a straightforward process that leads to a deliciously hearty meal. Here’s how to bring this comforting dish to life:
Sauté for Flavor
Begin by heating some olive oil in a Dutch oven or large pot. Add tomato paste and let it cook for a few minutes.
Toss in diced onion, celery, and garlic. Cook them until they become fragrant and slightly soft, about 5-7 minutes. These ingredients form the aromatic backbone of the stew.
Building the Stew
Next, mix in diced carrots, potatoes, sweet potatoes, and brown lentils. Give everything a good stir to combine.
Then add vegetable broth and canned tomatoes. Season with ground cumin, a bay leaf, and cinnamon powder for a warm, earthy flavor. Don’t forget the salt and pepper! Bring the stew to a simmer. Let it cook for about 30 minutes. This allows the flavors to meld together and the veggies to become tender.
Finishing Touches
Stir in halved cremini mushrooms and cook for another 15-20 minutes. The stew should be thick and creamy by now. Ladle the stew into bowls and garnish with fresh parsley.
Serve it hot, ideally with a side of crusty French bread to soak up all that delicious broth.
Recipe Notes and Expert Tips
Alright, let’s chat about some tips and tricks to make your Easy Veggie Stew even more amazing. These little nuggets of wisdom can transform your stew from great to “wow, what’s your secret?”:
- Other Veggies: Feel free to get creative with the vegetables. No sweet potatoes? No problem. Swap in butternut squash or regular potatoes. The beauty of this stew is its versatility.
- Lentils: Brown lentils are great, but you can experiment with other types too. Green lentils hold their shape well, while red lentils break down a bit, thickening the stew nicely. If you’re not a fan of lentils, try using chickpeas or white beans. They add a lovely texture and are equally nutritious.
- Spice It Right: Cumin and cinnamon are my go-tos, but don’t be afraid to play with spices. A dash of smoked paprika,a sprinkle of Italian seasoning, or some fresh thyme, rosemary, or oregano can add a whole new dimension.
- Mushroom Magic: Adding mushrooms towards the end keeps them from getting too mushy. They add a lovely texture and soak up the flavors like little sponges.
- Can I make this stew in a slow cooker? Absolutely! Just add all the ingredients to the slow cooker and let it do its magic for about 4-6 hours on low. It’s a great set-it-and-forget-it method.
- Is this stew spicy? No, it’s not really spicy. But if you love a bit of heat, feel free to add some chili flakes or a dash of hot sauce to kick it up a notch.
- Can I use frozen vegetables? Definitely. Frozen veggies like peas or mixed veg work well in this stew, especially if you’re short on time or fresh produce. Just add them to the pot and extend the cooking time a bit to ensure everything is heated through.
How to Store Leftover Vegetarian Beef Stew
Got some leftover vegetable stew? No worries, it’s super easy to store, and, honestly, it might even taste better the next day. Here’s the lowdown on keeping your stew fresh and delicious:
- Cool & Airtight: Let the stew cool to room temperature before storing, and then use an airtight container to store your stew. A jar, tupperware, or even a sturdy ziplock bag are ideal.
- Refrigerate or Freeze: Pop it in the fridge if you’re planning to eat it within 3-4 days. Otherwise, the freezer is your friend. The stew freezes beautifully for up to 3 months and is a lifesaver for busy days.
- Reheat Gently: When you’re ready to enjoy it again, reheat the stew gently on the stove or in the microwave. Add a little water or broth if it’s too thick.
What to Serve with Vegan Stew
Pairing the perfect side with your Easy Veggie Stew can turn a simple meal into a feast. Here are some ideas to complement your stew and make your meal even more satisfying:
Bread is Always a Good Idea
A crusty loaf of bread, like French Bread, a baguette, or sourdough, is perfect for dipping and scooping up the delicious stew. It’s a classic combo for a reason – the textures and flavors just work so well together.
Rice for Comfort
Serving your stew over a bed of fluffy rice makes it a more substantial meal. Whether it’s brown rice for a healthier twist or a fragrant basmati, rice absorbs the stew’s flavors beautifully.
Something Crunchy
Consider adding a side of roasted or steamed vegetables for an extra dose of healthiness and a bit of crunch. Broccoli, green beans, or Brussels sprouts seasoned with just salt, pepper, and a drizzle of olive oil can be a great addition.
More Vegetarian Comfort Food You Will Love
- Veggie Minestrone Soup
- Comforting Vegetarian Stew Recipe
- Penne Alla
Vodka - Mushroom
Pizza - Best Vegetarian Lasagna
Easy Vegetable Stew
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 onion diced
- 1 celery stick diced
- 2 garlic cloves diced
- 4 small-medium carrots diced
- 2 potatoes diced
- 2 sweet potatoes diced
- 1 ½ cups brown lentils
- 3-4 cups vegetable broth
- 1 can of tomatoes
- 1 teaspoon ground cumin
- 1 bay leaf
- ½ teaspoon cinnamon powder
- salt and pepper
- 2 cups cremini mushrooms halved
- fresh parsley to serve
- French Bread
Instructions
- Heat the olive oil in a Dutch oven. Add the tomato paste and cook for a couple of minutes.3 tablespoons olive oil, 2 tablespoons tomato paste
- Add the onion, celery, and garlic and cook for 5-7 more minutes. Add the carrots, potatoes, sweet potatoes, and lentils. Mix well and add the vegetable broth, crushed tomatoes, cumin, bay, cinnamon powder, salt and pepper.1 onion, 1 celery stick, 2 garlic cloves, 4 small-medium carrots, 2 potatoes, 2 sweet potatoes, 1 ½ cups brown lentils, 3-4 cups vegetable broth, 1 can of tomatoes, 1 teaspoon ground cumin, 1 bay leaf, ½ teaspoon cinnamon powder, salt and pepper
- Bring to simmer and cook for 30 minutes, add the mushrooms and cook for another 15-20 minutes, or until thick and creamy.2 cups cremini mushrooms
- Serve with fresh parsley and French bread.fresh parsley to serve, French Bread
Notes
- Other Veggies: Feel free to get creative with the vegetables. No sweet potatoes? No problem. Swap in butternut squash or regular potatoes. The beauty of this stew is its versatility.
- Lentils: Brown lentils are great, but you can experiment with other types too. Green lentils hold their shape well, while red lentils break down a bit, thickening the stew nicely. If you’re not a fan of lentils, try using chickpeas or white beans. They add a lovely texture and are equally nutritious.
- Spice It Right: Cumin and cinnamon are my go-tos, but don’t be afraid to play with spices. A dash of smoked paprika or a sprinkle of Italian seasoning can add a whole new dimension.
- Mushroom Magic: Adding mushrooms towards the end keeps them from getting too mushy. They add a lovely texture and soak up the flavors like little sponges.
- Can I make this stew in a slow cooker? Absolutely! Just add all the ingredients to the slow cooker and let it do its magic for about 4-6 hours on low. It’s a great set-it-and-forget-it method.
- Is this stew spicy? No, it’s not really spicy. But if you love a bit of heat, feel free to add some chili flakes or a dash of hot sauce to kick it up a notch.
- Can I use frozen vegetables? Definitely. Frozen veggies work well in this stew, especially if you’re short on time or fresh produce. Just add them to the pot and extend the cooking time a bit to ensure everything is heated through.
How to Store Leftover Veggie Stew
- Cool & Airtight: Let the stew cool to room temperature before storing, and then use an airtight container to store your stew. A jar, tupperware, or even a sturdy ziplock bag are ideal.
- Refrigerate or Freeze: Pop it in the fridge if you’re planning to eat it within 3-4 days. Otherwise, the freezer is your friend. The stew freezes beautifully for up to 3 months and is a lifesaver for busy days.
- Reheat Gently: When you’re ready to enjoy it again, reheat the stew gently on the stove or in the microwave. Add a little water or broth if it’s too thick.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
I couldn’t resist making this even though I’m not vegetarian. It looks so hearty in your photos. Well — it did not disappoint!! It’s rich, flavorful, and satisfying. Definitely adding this to our weeknight dinner rotation!